Zucchini Cucumber Gazpacho recipe

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Ingredients

2 cucumbers - peeled, seeded, and cubed
2 zucchini, cubed
3 tablespoons lemon juice
8 basil leaves
salt and ground black pepper to taste
¼ cup yogurt

Nutrition Info

37.1 calories
carbohydrate: 7.7 g
cholesterol: 0.9 mg
fat: 0.5 g
fiber: 1.2 g
protein: 2.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 57.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor, blend until smooth. Pour into a bowl and stir in yogurt.

  2. Refrigerate before serving, at least 30 minutes.

Recipe Yield

4 servings

Recipe Note

Cool and healthy summer soup.

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